Buckeye Cake

Recipe by Impera_Magna
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 1hr
SERVES: 8
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Preheat oven to 350*.
  • Grease 9" round cake pan; line bottom w/ parchment paper & grease.
  • FOR CAKE: Combine eggs and sugar in large bowl.
  • Stir in flour, melted butter, Choco Bake, vanilla, and salt until smooth.
  • Pour into prepared pan.
  • Bake for 25 mins or until a wooden pick inserted in the middle comes out clean.
  • Cool on wire rack for 5 minutes.
  • Run knife around edge of pan; cool for an addition 10 minutes.
  • Invert cake onto serving platter; remove pan and parchment; cool completely.
  • FOR PEANUT BUTTER LAYER: Beat peanut butter, butter, & vanilla in med bowl until combined.
  • Gradually beat in powdered sugar.
  • Spread mixture on cake.
  • Refrigerate for 30 minutes.
  • FOR GANACHE: Heat cream in small saucepan to boiling; remove from heat.
  • Add semi-sweet chocolate chips; let stand 5 minutes.
  • Stir, refrigerate for 30 mins or until mixture is spreadable.
  • Spread on top and sides of cake.
  • FOR DECORATION: Melt peanut butter & milk chocolate chips in resealable plastic bag on 70% power for 10-15 seconds.
  • Knead bag to mix.
  • If necessary, microwave for an additional 10-15 seconds until melted.
  • Cut a small hole from corner of bag; squeeze to drizzle over cake.
  • Store cake in frig; let stand 30 mins before serving.
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